Fresh-Pressed Olive Oil Club
Q126

Pan con Tomate

Posted on by The Olive Oil Hunter

This Catalan twist on bruschetta is simple and delicious. Choose the ripest tomatoes you can find. If available, Sungold cherry tomatoes make for a tasty and eye-catching tapa.

Ingredients

  • 8 ounces fresh tomatoes
  • 3 garlic cloves, chopped
  • 1 teaspoon sherry vinegar, preferably Pedro Ximénez, or more to taste
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon fresh thyme leaves
  • 1/4 teaspoon each coarse sea salt and freshly ground black pepper
  • 3 slices crusty bread, toasted and cut in halves or thirds
  • 1 tablespoon fresh flat-leaf parsley, chopped
  • Optional: Manchego cheese shavings, Maldon sea salt flakes

Directions

Step 1

Coarsely chop the tomatoes by hand or using the pulse function of the food processor. Transfer to a medium bowl and add the garlic, vinegar, olive oil, thyme, salt, and pepper. Stir well and let sit for 30 to 60 minutes for the tomatoes to absorb all the flavors.

Step 2

To serve, plate the toasts and top each piece with some of the marinated tomatoes. Garnish with the parsley and, if using, Manchego and a few flakes of Maldon salt.

Serves 4

Beef Pinchitos

Posted on by The Olive Oil Hunter

Pinchitos, skewers of highly spiced meat, are the highlight at barbecues across many areas of southern Spain. Though this recipe features beef, it’s equally good with chicken, pork, and lamb. To make pinchitos without turning on the grill, you can sear the meat in a Dutch oven and then place it on skewers to serve as a finger food, or plate right out of the pot. This recipe can be doubled or tripled for a large group.

Ingredients

  • 2 pounds beef tenderloin, rib eye, or other choice cut
  • 4 tablespoons extra virgin olive oil, plus more for cooking
  • 4 garlic cloves, finely chopped
  • 1 tablespoon pimentón
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons ground coriander
  • 1 1/2 teaspoons dried oregano
  • 1 teaspoon cayenne pepper
  • 1 1/2 teaspoons coarse sea salt
  • 1 teaspoon dried thyme
  • 1 teaspoon freshly ground black pepper

Directions

Step 1

Cut the beef into 1 1/2–inch cubes; you should have about 48. In a glass bowl large enough to hold the meat, add 4 tablespoons olive oil and all the herbs and spices; whisk to combine. Add the beef cubes and toss well to coat. Marinate in the fridge from 1 hour to overnight (the longer the marination, the more intense the flavor will be).

Step 2

To grill, thread 4 cubes on each of 12 metal or wooden skewers (if using wooden ones, soak them in water for 30 minutes to avoid burning). Brush the meat lightly with olive oil. Grill over high heat for 4 to 8 minutes, rotating the skewers every minute or two until seared.

Step 3

To sear on the stovetop, brush a very small amount of olive oil inside a Dutch oven or large cast-iron skillet, then heat over medium-high heat. When hot, add 3 tablespoons olive oil and the beef cubes (as many as will fit without crowding—make in batches as needed). Sear for a minute on each side until nicely browned, using tongs to turn them. If serving as a finger food, thread four cubes on each of 12 skewers.

Serves 6

Escabèche with Hake

Posted on by The Olive Oil Hunter

Escabèche is a zesty vegetable dish done in two steps: sautéing the vegetables in olive oil then marinating them in sherry vinegar. A popular way to serve it is with lightly fried anchovies. This recipe is for lovers of mild, white flaky fish. Hake is a member of the cod family found in the waters around Spain, but you can choose any of your favorites, such as sole, flounder, sea bass, or striped bass. The thinner the fillet, the shorter the sauté time will be. For less heat, skip the jalapeño.

Ingredients

  • 1/3 cup flour, for dredging
  • 1 teaspoon coarse sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 6 tablespoons extra virgin olive oil, divided use
  • 1 pound hake fillet, skinned, cut into 1” strips
  • 3 garlic cloves, smashed
  • 1 red onion, sliced crosswise, then separated into rings
  • 2 carrots, peeled and cut into 3-inch matchsticks
  • 2 red or yellow bell peppers, seeded and cut into thin strips
  • 1 cup sherry vinegar, preferably Pedro Ximénez 1 jalapeño, sliced in thin rings
  • 2 bay leaves
  • Optional: 1/4 cup roughly chopped cilantro

Directions

Step 1

In a pie plate, whisk together the flour, salt, and pepper. Place next to your stovetop. Heat a large skillet or frying pan over medium-high heat. When hot, add 3 tablespoons olive oil. Working one piece at a time, coat both sides of the fish in the flour mixture, shake off any excess, and carefully place in the hot pan. Flip the pieces after 2 minutes and brown on the other side. Transfer the fish to large baking dish, preferably one with a lid.

Step 2

Add another 2 tablespoons olive oil to the pan along with the garlic; let the garlic cook for 2 minutes to infuse the oil, then add all the vegetables. Sauté until they begin to soften, about 5 minutes. Add the vinegar, bay leaves, and sliced jalapeño and simmer for 5 minutes. Pour the entire contents of the pan over the fish and drizzle with the remaining tablespoon olive oil. Cool to room temperature, cover, and refrigerate from 3 to 12 hours. Remove the bay leaves and garnish with the cilantro, if desired, before serving at room temperature.

Serves 4

Spring Vegetable Medley

Posted on by The Olive Oil Hunter

Hard-cooked eggs figure prominently in many Spanish dishes. With this sauté of spring vegetables, they elevate a side dish to meal status.

Ingredients

  • 4 tablespoons extra virgin olive oil, plus more for drizzling
  • 6 thin scallions, trimmed
  • 6 ounces asparagus spears, trimmed and cut in thirds
  • 6 ounces shelled green peas
  • 1 teaspoon coarse sea salt
  • 1/2 teaspoon freshly ground pepper
  • Squeeze of lemon
  • 4 cups microgreens
  • 4 hard-cooked eggs, peeled and halved

Directions

Step 1

Heat a large skillet over medium-high heat. When very hot, add the olive oil and scallions and cook for 2 minutes, rotating them so that all sides get a slight char.

Step 2

Add the asparagus and toss every 30 seconds for about 2 minutes. Add the peas and turn down the heat to low. Sprinkle with the salt and pepper and cook until tender, another 3 to 5 minutes. Remove from the heat and let cool slightly. Squeeze the lemon over the vegetables.

Step 3

Divide the microgreens among 4 plates or bowls. Top with equal amounts of vegetables and garnish each with two hard-cooked egg halves. Drizzle with olive oil.

Serves 4